I’m forever trying to reduce the number of pans, bowls, spoons, and spatulas I need to scrub at the end of the day, so one-pan meals are my jam. It’s all about building layers of flavor, adding ingredients strategically so everything is done cooking at the same time. Turns out Singapore noodles, tinged with golden curry powder and tangled up with any assortment of vegetables, lend themselves perfectly to the format.
Simple Singapore Noodles [Vegan]
- 2 tablespoons (30 ml) olive oil
- 3 cloves garlic, minced
- 1 inch (2.5 cm) fresh ginger, peeled and minced
- 8 ounces (227 g) vegan shrimp, cubed extra-firm tofu, or sliced tempeh
- 1 (12-ounce [340 g]) bag frozen stir-fry vegetables
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (8 g) yellow curry powder
- 1 teaspoon firmly packed dark brown sugar
- 4 cups (960 ml) vegetable stock
- 8 ounces (227 g) rice vermicelli noodles
- 2 scallions, thinly sliced
- Heat the oil in a pan over medium heat. Once shimmering, add the garlic and ginger, and sauté until aromatic, 3 to 4 minutes. Add the vegan shrimp and frozen vegetables (no need to thaw) and cook for another 5 to 8 minutes, until vibrant and tender.
- Mix in the soy sauce, curry powder, brown sugar, and vegetable stock. Break the vermicelli in half to fit, pressing it down so it’s covered by the liquid. Cover with the lid and bring to a gentle simmer.
- Stir well and cook for about 10 minutes. The liquid should be mostly absorbed by the noodles at this point. Let sit, uncovered, for another minute or two to fully hydrate.
- Add the scallions, toss to combine, and serve right away.